Valrhona 34% Dark Hazelnut Gianduja in 3 x 1 kg blocks. A historic Italian specialty: roasted Piedmont hazelnuts ground with cocoa beans and sugar, then conched for several hours for a pronounced melt-in-the-mouth texture. Unlike praline, it has a higher cocoa content and a more enveloping texture. Ideal for indulgent chocolate centers, artisan bars, or whipped gianduja ganache.
Characteristics
- Cocoa
- 34%
- Cocoa content
- Hazelnuts
- Piedmont
- Origin: Italy
- Type
- Gianduja
- Italian specialty
Flavor profile
Signature
smooth, melting texture
Tasting notes
roasted Piedmont hazelnutmild cocoaintense melt-in-the-mouth texture
Recommended applications
The pastry and chocolate-making applications best suited to this product.
coating
chocolate centers
chocolate bars
bars
indulgent ganaches
Flavor pairings
Ingredients that bring out and enhance this product in your creations.
Perfect partners for this gianduja
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A creative idea for showcasing this product in your creations.
Dark gianduja & fleur de sel bar
Inspiration
Temper the 34% dark gianduja to 28-29 °C, pour it into a chocolate bar mold, then sprinkle with fleur de sel and roasted hazelnuts. The dark color and the way the gianduja melts in your mouth make a striking impression.
Complete technical sheet
| Brand |
Valrhona (France, Tain-l'Hermitage) |
| Range |
Gianduja & hazelnut pastes |
| Cocoa content |
34% |
| Hazelnuts |
Piedmont (Italy) |
| Format |
3 x 1 kg |
| Storage |
15-18 °C, away from light and moisture |
| Allergens |
May contain: nuts, soy, gluten, milk depending on product |
| Made in |
France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What's the difference between gianduja and praline?
Praline contains at least 50% nuts + caramelized sugar. Gianduja is a different blend: ground hazelnuts + cocoa + sugar, conched for several hours to create a smooth, enveloping texture. Gianduja contains cocoa (except light versions), unlike classic praline.
How to use gianduja in chocolate-making?
Gianduja is lightly tempered (around 28-29 °C for the dark version, 26-27 °C for the light version). It can be poured into solid bars, used as a filling for molded chocolates, or incorporated into whipped ganache. Its melt-in-the-mouth texture makes it a favorite among luxury chocolatiers.
Why Piedmont hazelnuts?
Piedmont (a region in northwestern Italy) produces the Tonda Gentile delle Langhe variety, considered the best hazelnut in the world. It has an intense flavor profile, thin skin, and optimal oil content for gianduja. Valrhona exclusively sources this origin for its gianduja.
What is the difference between dark gianduja and light hazelnut paste?
Dark gianduja (34% cocoa) contains cocoa beans ground with the hazelnuts. Light hazelnut paste (39% hazelnuts) contains no cocoa, just ground hazelnuts and sugar, like gianduja but without cocoa mass. Ideal for recipes where the hazelnut should shine on its own.
